Cream Scones

I love making breakfast pastries! Here is probably my favorite scone recipe. Feel free to change up the flavors with the fruit/extracts!

3/4 c. dried or fresh/frozen berries (blueberries, cherries, cranberries)

3 c. flour

3 TB. sugar

1 TB. baking powder

1/2 tsp. salt

1/2 tsp. cream of tarter

1/2 c. cold butter

1 egg, separated

1/2 c. sour cream

3/4 c. half-and-half cream or whole milk

1 1/2 tsp. extract (almond, lemon, vanilla, orange)

In large bowl, combine flour, sugar, baking powder, salt and cream of tarter. Cut in butter until mixture resembles coarse crumbs. Add berries; set aside. In a small bowl, mix egg yolk, sour cream, cream and extract. Add to flour mixture; stir until soft dough forms. On floured surface, gently knead 4-6 times. Divide dough in half. Press each half into a 6 inch circle. Cut into 8 wedges and place on lightly greased cookie sheet. Beat egg white and brush on top on scones. Sprinkle with sugar. Bake at 400 degrees for 15-20 minutes. Serve warm! Makes about 16 scones

Note: The scones in the pictures were made with chocolate chips in place of the fruit!

Recipe credits: Taste of Home Cookbook

By Daisy